Oh yes. You read that right. Tomato. Vanilla bean. Marmalade. There's nothing better than a recipe like this one that combines delectable elements we never imagined throwing together. Tomatomania! is the (dramatic!) name of a new cookbook inspired by the online community of the same name. Self-proclaimed "tomatomaniacs" Scott Daigre and Jenn Garbee give us an inside peek at Scott's Ojai, California tomato garden and walk us through everything we'd ever need to know about our favorite nightshade, including 20 recipes to get the most out of the season's harvest. Here's Scott on why this crazy-unique recipe needs to be a part of your end-of-summer culinary lineup ASAP... At our annual end-of-season Tomatomania tasting in L.A., Southern California 'maniacs bring their gems of the season to share. After we taste every homegrown tomato (a hard job, I know), chef and fellow 'maniac Jimmy Shaw prepares an incredible tomato-inspired brunch. At some point, the tomato-doused conversation always seems to circle back to tomato relishes, ketchups and jams, like this marmalade-style tomato preserve with vanilla beans. The two ingredients may seem like unlikely kitchen friends, but go with me for a second; this recipe is well worth the vanilla bean splurge. The marmalade is fantastic on breakfast toast, piled on goat cheese-topped crusty bread, or crackers for a quick lunch or appetizer, or swirled into tangy frozen yogurt as a nightcap - just my kind of all-day tomato tasting.
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